Too much garlic

The Bubbo said:

I decided to make a loaf of garlic rosemary bread. David likes garlic so I
threw in a bunch. I threw in too much. The machine isn't even to the bake
cycle and the house positively reeks of garlic.

I fear the final results

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

sf said:

The Bubbo said:

I decided to make a loaf of garlic rosemary bread. David likes garlic so I
threw in a bunch. I threw in too much. The machine isn't even to the bake
cycle and the house positively reeks of garlic.

I fear the final results

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

I really really hope so
the last time I made focaccia I put in some garlic but it mellowed to the
point where it was barely perceptible.

So I added more

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

sf said:

The Bubbo said:

I decided to make a loaf of garlic rosemary bread. David likes garlic so I
threw in a bunch. I threw in too much. The machine isn't even to the bake
cycle and the house positively reeks of garlic.

I fear the final results

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

oooh it mellowed and it is so very good right now.
so good.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo said:

sf said:

The Bubbo said:

I decided to make a loaf of garlic rosemary bread. David likes garlic so I
threw in a bunch. I threw in too much. The machine isn't even to the bake
cycle and the house positively reeks of garlic.

I fear the final results

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

oooh it mellowed and it is so very good right now.
so good.

Happy, happy, joy, joy! Trust your oven to mellow garlic given time
and heat.

🙂

--

Practice safe eating. Always use condiments.

Oh, and BTW... there's no such thing as too much garlic. ;-)

sf said:

The Bubbo said:

sf said:

The Bubbo wrote:
> I decided to make a loaf of garlic rosemary bread. David likes garlic so I
> threw in a bunch. I threw in too much. The machine isn't even to the bake
> cycle and the house positively reeks of garlic.
>
> I fear the final results
>

With any luck it will mellow... like roasted garlic should!

<keep hope alive>

oooh it mellowed and it is so very good right now.
so good.

Happy, happy, joy, joy! Trust your oven to mellow garlic given time
and heat.

🙂

--

Practice safe eating. Always use condiments.

Johnny Dividas said:

Oh, and BTW... there's no such thing as too much garlic. ;-)

I agree but what about the others who have to sit next to someone
who ate so much garlic that it is coming out of the pores of the skin?
Not breath, but the skin! At least I am antibacterial if I ate so much
garlic.

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to make a loaf of garlic rosemary

bread. David likes garlic so I

Quoted message said:

threw in a bunch. I threw in too much. The

machine isn't even to the bake

Quoted message said:

cycle and the house positively reeks of garlic.

I fear the final results

--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

Kathy

In article <[email hidden]>,

Quoted post said:

Johnny Dividas said:

Oh, and BTW... there's no such thing as too much garlic. ;-)

I agree but what about the others who have to sit next to someone
who ate so much garlic that it is coming out of the pores of the skin?
Not breath, but the skin! At least I am antibacterial if I ate so much
garlic.

<lol>

Sometimes my housemate over does the garlic...

I can smell him when I enter the room!

But, I honestly don't find it unpleasant.
Might be a childhood memory. We had two very good
Italian freinds when I was a small child. They
always smelled of garlic, but there are so many
good memories associated with that smell, I guess
I don't find it to be bad?????
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Quoted post said:

Johnny Dividas said:

Oh, and BTW... there's no such thing as too much garlic. ;-)

Amen, brother!

Quoted message said:

Quoted message said:

I agree but what about the others who have to sit next to someone
who ate so much garlic that it is coming out of the pores of the skin?
Not breath, but the skin! At least I am antibacterial if I ate so much
garlic.

<lol>

Sometimes my housemate over does the garlic...

I can smell him when I enter the room!

But, I honestly don't find it unpleasant.
Might be a childhood memory. We had two very good
Italian freinds when I was a small child. They
always smelled of garlic, but there are so many
good memories associated with that smell, I guess
I don't find it to be bad?????
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I love the smell of garlic. Can never have too much!
When my kids were little, and I had joint custody after our divorce,
they told me that when the got into her car in the morning after I
fixed spagetti the night before, she'd look at them and say,"Your
father made spagetti last night, didn't he?"
I nearly always double the garlic called for in recipes, sometimes even
more. And my favorite Italian restaurant here in Denver has a sign over
the door, "If you don't like garlic, go away!"

Kathy said:

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

Bread flour has more gluten than AP flour. If you have a lot of AP
flour you want to use up, go get some gluten flour to mix with it for
bread. Otherwise, save the AP flour for general use and get some bread
flour for your machine. The point of the higher gluten is that it
gives you better rise and better texture for your bread. -aem

In article <[email hidden]>,

salgud said:

I love the smell of garlic. Can never have too much!
When my kids were little, and I had joint custody after our divorce,
they told me that when the got into her car in the morning after I
fixed spagetti the night before, she'd look at them and say,"Your
father made spagetti last night, didn't he?"
I nearly always double the garlic called for in recipes, sometimes even
more. And my favorite Italian restaurant here in Denver has a sign over
the door, "If you don't like garlic, go away!"

And you will most likely live longer....... :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

salgud said:

I love the smell of garlic. Can never have too much!
When my kids were little, and I had joint custody after our divorce,
they told me that when the got into her car in the morning after I
fixed spagetti the night before, she'd look at them and say,"Your
father made spagetti last night, didn't he?"
I nearly always double the garlic called for in recipes, sometimes even
more. And my favorite Italian restaurant here in Denver has a sign over
the door, "If you don't like garlic, go away!"

And you will most likely live longer....... :-)

I intend to anyway, just to [censored] all my friends and family off!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Wed, 18 Jan 2006 15:34:39 -0500, "Kathy" <[email hidden]>

Quoted message said:

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

The bread will come out denser with the all-purpose flour. It will
taste fine and make nice sandwiches and toast.

But most grocery stores sell bread flour, so you might want to pick up
a bag and after a few loaves try the AP flour to see the difference.

Sue(tm)
Lead me not into temptation... I can find it myself!

salgud said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

salgud said:

I love the smell of garlic. Can never have too much!
When my kids were little, and I had joint custody after our divorce,
they told me that when the got into her car in the morning after I
fixed spagetti the night before, she'd look at them and say,"Your
father made spagetti last night, didn't he?"
I nearly always double the garlic called for in recipes, sometimes even
more. And my favorite Italian restaurant here in Denver has a sign over
the door, "If you don't like garlic, go away!"

And you will most likely live longer....... :-)

I intend to anyway, just to [censored] all my friends and family off!

My friends and family will be thrilled if I live a long, happy life.
Maybe you need new friends. ;-)

serene

serene said:

salgud said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"salgud" <[email hidden]> wrote:

> I love the smell of garlic. Can never have too much!
> When my kids were little, and I had joint custody after our divorce,
> they told me that when the got into her car in the morning after I
> fixed spagetti the night before, she'd look at them and say,"Your
> father made spagetti last night, didn't he?"
> I nearly always double the garlic called for in recipes, sometimes even
> more. And my favorite Italian restaurant here in Denver has a sign over
> the door, "If you don't like garlic, go away!"

And you will most likely live longer....... :-)

I intend to anyway, just to [censored] all my friends and family off!

My friends and family will be thrilled if I live a long, happy life.
Maybe you need new friends. ;-)

I'm very happy for you! In my case, it's not my friends, it's me. I
need a personality transplant, but can't afford it. 🙂

Quoted message said:

serene

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

But, I honestly don't find it unpleasant.
Might be a childhood memory. We had two very good
Italian freinds when I was a small child. They
always smelled of garlic, but there are so many
good memories associated with that smell, I guess
I don't find it to be bad?????

Sometimes people don't smell so good when they eat too much
garlic, but the garlic smell itself, I love. One time I had a bad
dream, something really ranked, what a stink. Woke up, it
was me sweating out garlic. Garlic bread at some fancy
Italian restaurant ... it was great but ... WHEW!

nancy

Quoted message said:

Johnny Dividas said:

Oh, and BTW... there's no such thing as too much garlic. ;-)

I agree but what about the others who have to sit next to someone
who ate so much garlic that it is coming out of the pores of the skin?
Not breath, but the skin! At least I am antibacterial if I ate so much
garlic.

I am super paranoid about this and that's why i've developed a bit of an
aversion to it. I like garlic, but my own personal paranoia about body odor
trumps all.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Kathy said:

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I decided to make a loaf of garlic rosemary

bread. David likes garlic so I

Quoted message said:

threw in a bunch. I threw in too much. The

machine isn't even to the bake

Quoted message said:

cycle and the house positively reeks of garlic.

I fear the final results

--
.:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

Kathy

Regular flour works just fine. Bread flour has a higher gluten content which
helps with elasticity and rising, but I've been using bread machines for years
and have made the bread with regular unbleached flour and it turned out just
fine.

I would recommend that if you use the timed feature of your bread machine to
put the salt in with the wet ingredients just to keep it safely away from the
yeast which will be on top of the dry.

Don't be intimidated by it at all! GO! Go right now and stick all the
ingredients in for a basic white loaf. Go make bread. You'll quickly learn how
to shuffle the flour in over the water so it covers it completely and your dry
ingredients stay dry and from there, you can go nuts. Don't be scared, a bread
machine is supposed to take the intimidation out of making bread.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

aem said:

Kathy said:

I noticed a thread about bread machines a few weeks
back but I didn't read it cause I didn't have one.
Now I do. I haven't used it yet but I did read some
of the book that came with it. It warned about
adding too much garlic or cinnamon. It also told me
I have to buy special flour.(after I went and
bought a jar of yeast and some measuring spoons)
Will it still work with regular unbleached flour? I
haven't made bread since the 70's and never used a
fancy machine like this. I'm a little intimidated
but anxious to try it out. What are the _REAL_
do's and don'ts?

Bread flour has more gluten than AP flour. If you have a lot of AP
flour you want to use up, go get some gluten flour to mix with it for
bread. Otherwise, save the AP flour for general use and get some bread
flour for your machine. The point of the higher gluten is that it
gives you better rise and better texture for your bread. -aem

oh, also, if you go get wheat gluten to mix in with your flour, get it from
the bulk bin not the box in the baking aisle. It's so much cheaper in the bin.

I know, I use lots of it to make my own fake meat.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!